The chef: The possibility of new experiences brings the Verona born Marchi to Calcutta, who has previously worked in various cities across Italy and most notably at the Michelin-starred Maffei. It is the play of contrasts that he is particularly interested in. You will find a light plate and a strong plate. Thats my style. I mix and match hot with the cold, said the 26-year-old Italian.

For dessert, there is Tarta-tin Di Mele Con Salsaalle Fragile, an apple cake with strawberry sauce.

He also plans to introduce more unusual varieties of pasta such as the Casserich, which looks similar to a Swiss Roll and Cassoncalle which is a triangular form of ravioli. He has also experimented with egg-less pasta, which will be on the menu for the foreseeable future due to the bird flu. It is made of flour and water. It took me a couple of days to get it right, explained the chef who was drawn to Calcutta for its large vegetarian contingent.

Marchi has played around with the presentation of dishes from the old kitchen using contrasting colours giving them a fresh look.

And what about his experience at Maffei in Verona? The food had to be perfect and there was no room for change, even if the customers wanted any, he confessed. At Hyatt, however, he felt, there was more freedom.

Voiceover: Thomass style of cooking is very simple as he doesnt use many ingredients. So the individual flavours are retained. His is more of a home-style cooking. We plan to go with this for a month, then analyse peoples reactions and adapt dishes as needed, said Hemant Mehta, executive chef, The Hyatt.